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Oct 03 2010

Roasted Garlic and Olive Tapenade with Nature’s Pride Bread

Published by at 9:34 pm under appetizers,Friends,mediterranean

Roasted Garlic Olive Tapenade

With the warm weather we’ve had lately in Southern California, our friends thought it would be fun to have a wine tasting outing in Temecula, along with a picnic where each couple contributed a dish of choice. It was a great opportunity for us to use the Nature’s Pride 100% natural bread that was sent to us by Foodbuzz to create a recipe with. We wanted to make something that was easily portable and simple to eat without a lot of fuss, so with some great ingredients, we came up with our version of Roasted Garlic and Olive Tapenade. Tapenade is a popular dish in the south of France that consists of pureed olives, capers, anchovies, and olive oil. It also reflects Mediterranean cuisine because of the main ingredient – olives. This dish is great as a spread on crackers or bread, and even as a condiment. But to spruce up the flavors of a typical tapenade, we also added roasted garlic infused olive oil, sun-dried tomatoes, and fresh herbs from our garden. It’s so simple to make because all of the ingredients goes into the food processor and within a minute, you get a beautiful puree that is full of flavor and depth. Here’s a quick run-down of how we made it and how it was enjoyed at the winery…

To make the roasted garlic infused olive oil, we peeled 8 garlic cloves and poured in 1/2 cup of extra-virgin olive oil and seasoned with salt and pepper. This went into a 375-degree oven for about 25 minutes until the garlic starts to brown. Since we are using a lot of garlic, it's best to cook it down because you don't want it to be too strong in the spread.

To make the roasted garlic infused olive oil, we peeled 8 garlic cloves and poured in 1/2 cup of extra-virgin olive oil and seasoned with salt and pepper. This went into a 375-degree oven for about 25 minutes until the garlic starts to brown. Since we are using a lot of garlic, it's best to cook it down because you don't want it to be too strong in the spread.

The ingredients we used for this recipe are: 12 oz. of black olives (it's best if you use Kalamata), 2 tbsp capers, 1 tbsp anchovy paste, 2 tbsp sun-dried tomatoes, 1 tbsp Dijon mustard, 1/2 lemon juiced, 1 tsp red wine vinegar, 2 tbsp fresh chopped parsley, 2 tbsp fresh chopped basil, 1/2 tsp fresh thyme, 1 finely chopped bay leaf, and 1/4 tsp crushed red pepper.

The ingredients we used for this recipe are: 12 oz. of black olives (it's best if you use Kalamata), 2 tbsp capers, 1 tbsp anchovy paste, 2 tbsp sun-dried tomatoes, 1 tbsp Dijon mustard, 1/2 lemon juiced, 1 tsp red wine vinegar, 2 tbsp fresh chopped parsley, 2 tbsp fresh chopped basil, 1/2 tsp fresh thyme, 1 finely chopped bay leaf, and 1/4 tsp crushed red pepper.

All of the ingredients goes into a food processor, along with the roasted garlic and olive oil.

All of the ingredients goes into a food processor, along with the roasted garlic and olive oil.

The mixture gets pureed until it looks almost like a paste.

The mixture gets pureed until it looks almost like a paste.

Meanwhile, it's time to work on the bread to go along with our olive tapenade mixture. We used Nature's Pride Country White Bread; the crust was trimmed off and each slice was cut into quarters.

Meanwhile, it's time to work on the bread to go along with our olive tapenade mixture. We used Nature's Pride Country White Bread; the crust was trimmed off and each slice was cut into quarters.

We heated a pan with some butter and browned the bread until it was toasted. You can also do this in the toaster or toaster oven. You want the bread to have a crisp to it.

We heated a pan with some butter and browned the bread until it was toasted. You can also do this in the toaster or toaster oven. You want the bread to have a crisp to it.

This batch yields about 1 1/2 cups of Roasted Garlic and Olive Tapenade, so it's perfect to bring to parties or have as an appetizer for your own events. As you can see, it's very easy to make; in fact, if you don't care for the roasted garlic portion of the recipe, just add 1-2 fresh garlic cloves into the processor with the olive oil. Either way, the end result is going to taste fabulous. You get the saltiness with the capers and anchovies, the freshness of the herbs, garlic, and sun-dried tomatoes, the sourness from the lemon juice and red wine vinegar, and of course, the boldness of the olives. It's a great combination that you can enjoy in so many ways - as a spread on the crusty bread or crackers, as a dip with chips, as a condiment with vegetables or chicken, or even tossed with cooked pasta!

This batch yields about 1 1/2 cups of Roasted Garlic and Olive Tapenade, so it's perfect to bring to parties or have as an appetizer for your own events. As you can see, it's very easy to make; in fact, if you don't care for the roasted garlic portion of the recipe, just add 1-2 fresh garlic cloves into the processor with the olive oil. Either way, the end result is going to taste fabulous. You get the saltiness with the capers and anchovies, the freshness of the herbs, garlic, and sun-dried tomatoes, the sourness from the lemon juice and red wine vinegar, and of course, the boldness of the olives. It's a great combination that you can enjoy in so many ways - as a spread on the crusty bread or crackers, as a dip with chips, as a condiment with vegetables or chicken, or even tossed with cooked pasta!

For us, we enjoyed it in the company of good friends at the Temecula wineries on a gorgeous day. Trust me - this Olive Tapenade goes very well with any kind of wine! Cheers to that! 

For us, we enjoyed it in the company of good friends at the Temecula wineries on a gorgeous day. Trust me - this Olive Tapenade goes very well with any kind of wine! Cheers to that!

Special thanks to Nature’s Pride and Foodbuzz for letting us have the opportunity to make something delicious to go along with the bread. It’s times like these where you have to think beyond what a sandwich bread is for, because there are so many other uses for it to make it different, unique, and fun!

To view or print-out this recipe, click here: Roasted Garlic and Olive Tapenade with Nature’s Pride Bread

12 responses so far

12 Responses to “Roasted Garlic and Olive Tapenade with Nature’s Pride Bread”

  1. Sarah Non 03 Oct 2010 at 10:33 pm

    OMG great post!!! I love how there’s nothing they can go wrong for a newbie like me especially. When it involves a food processor :) . Will focus hard onmy mincing skills. =)

  2. Roxanon 03 Oct 2010 at 10:57 pm

    Temecula! In terms of wine tasting it holds a special place in my heart because it’s where I went wine tasting for the first time. I don’t remember any of the wineries though, it was so long ago! Your tapenade looks delicious.

  3. Conor @ HoldtheBeefon 04 Oct 2010 at 7:37 am

    Have not made my own tapenade before, but you make me realise that it’s not very difficult and yours looks much much nicer than the stuff I buy!
    .-= Conor @ HoldtheBeef´s last blog ..Muff of Satisfaction =-.

  4. Sherrillon 04 Oct 2010 at 12:46 pm

    Hola! We just bought the Magic Bullet, and this recipe is perfect!! I’m going to be fixin’ this, so thank you guys!! ;D

  5. Trinidad Penaon 04 Oct 2010 at 2:28 pm

    This looks so delish! I might have to try it!
    .-= Trinidad Pena´s last blog ..Socialites in the Kitchen- Stuffed Mushrooms =-.

  6. Andyon 04 Oct 2010 at 3:18 pm

    That looks so simple to make and so delicious too! Thanks for sharing your latest adventure!

  7. A Canadian Foodieon 05 Oct 2010 at 5:45 am

    Beautiful spread – the flavours are incredible – it just went on my to make list…. but the bread? mmmm? No. Processed white bread does not seem to match this rustic sumptuous mix.
    :)
    Valerie
    .-= A Canadian Foodie´s last blog ..Sylvan Star Cheese and Bles-Wold Dairy Farms =-.

  8. Chef Eon 05 Oct 2010 at 2:29 pm

    Okay, do I have some olive tree photos for you! I was in Spanish olive heaven for a few weeks, my nightly snack consisted of a bowl of them, and all to myself. Hubby does not like them, but I am also limited in making dishes at home, unless I make my separate.

    Looks wonderful!
    .-= Chef E´s last blog ..The Food Cannot Wait- Nor I =-.

  9. The Klutzy Cookon 05 Oct 2010 at 6:36 pm

    Nice work. I like the ‘speedy’ way you infused the oil with garlic. It looks delicious.
    .-= The Klutzy Cook´s last blog ..Caramel Popcorn =-.

  10. Danaon 06 Oct 2010 at 7:52 pm

    Um, yum! I love the sound of garlic and olives in one delicious spread. Great use of the Nature’s Pride bread!
    .-= Dana´s last blog ..Ghoriba – Moroccan Butter Cookies =-.

  11. Chrison 10 Oct 2010 at 5:16 pm

    That is a fabulous tapenade and I love it. I just finished eating a roasted red pepper humus as a snack but now I’m craving some of your tapenade.
    .-= Chris´s last blog ..Man vs Food- Knoxville =-.

  12. Steaks @ MeatHub Inc.on 27 Oct 2010 at 12:35 pm

    This tapenade looks delicious. I’m not the biggest fan of olives, but do enjoy an olive tapenade… :D

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